Selling homemade food in Arkansas

Allowed from a home kitchen

Sourdough bread · Cookies & brownies · Fruit pie · Strawberry jam · Pepper jelly · Shelf-stable salsa · Hot sauce · Canned pickles · Granola · Spice rubs & seasoning blends · Roasted coffee · Loose-leaf tea blends · Dried fruit & fruit leather · Freeze-dried candy · Chocolates & truffles · Toffee, fudge & caramels · Marshmallows · Pure honey

Needs a commercial kitchen or other license

Pumpkin pie · Cheesecake · Cake with cream cheese frosting · Meat tamales · Low-sugar or freezer jam · Fresh salsa (refrigerated) · Garlic or herb-infused oil^‡ · Home-cooked meals^‡ · Beef jerky^‡ · Cheese & yogurt^‡ · Cold-pressed juice^‡ · Kombucha^‡

Ask the agency first

Cake with buttercream · Macarons · Fruit tamales · Sauerkraut & kimchi · Canned tomato sauce · Nut butter · Infused honey · Vanilla extract · Fruit-infused vinegar · Mustard (no egg)

Every product has conditions, such as registration, training, labeling, and sales limits. See the full guide for each one. ‡ General rule; not specifically addressed in this state's guidance.

How to start

1. Check that the product doesn't need refrigeration. Pickles, salsas, and sauces are allowed only at pH 4.6 or below.
2. No health department permit is needed. You can request an ID number from the Arkansas Department of Agriculture to keep personal details off labels.
3. Sell directly to consumers in Arkansas. Wholesale needs a permitted facility.
4. Keep records of batch number, preparation date, recipe and source, and pH results.
5. Label every product.

Key label items

Use the exact required wording shown in the full guide and on the agency's site.

• Exemption statement
• Your name and address, or your Department of Agriculture ID number
• Product name and ingredients
• Batch number and preparation date